Grilled prawns with pea tabbouleh

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.

Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.

Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.

Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.

Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.

Method

Combine prawns, oil, garlic, rind, juice and cumin in a bowl, mix well to coat, cover and marinate in the refrigerator for 20 minutes.

Meanwhile, for pea tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (10-12 minutes), drain through a fine sieve and rinse under cold running water to cool. Drain well, spread on a tray to dry out a little (15 minutes), then combine in a bowl with peas, cucumber, mint and spring onion. Whisk olive oil, lemon juice, vinegar and garlic in a bowl to combine, season to taste and toss through salad just before serving.